Method

10

Heat half the oil in a large saucepan or wok.Fry the chicken for about two minutes, then remove it from the pan and set aside.Heat the remaining oil and stir-fry the veggies over a high heat until tender but still crisp.Add the tomatoes, garlic, mustard and orange juice and simmer for two minutes.Serve hot with rice or noodles and sprinkle with cashew nuts.

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